Key Responsibilities: Prepare and cook dishes in the hot kitchen section to the highest standards of taste and presentation. Assist the Sous Chef in menu planning and execution, ensuring consistency and quality. Ensure all food preparation is done according to the lodges high standards and guest preferences. Maintain a clean and organized kitchen workstation, adhering to food safety and hygiene regulations. Supervise junior kitchen staff and guide them in preparing dishes, ensuring all health and safety protocols are followed. Assist in managing stock levels, ensuring freshness and availability of ingredients. Continuously seek to improve kitchen efficiency and create an exceptional dining experience for our guests. Requirements: Experience: Minimum of 2-3 years experience as a Chef de Partie, with strong skills in the hot kitchen section. Experience in a luxury lodge or fine dining environment is essential. Skills: Expertise in various cooking techniques, excellent knife skills, and attention to detail in food presentation. Knowledge: Understanding of international cuisine trends and modern plating styles. Creativity: A passion for creating visually stunning and flavorful dishes that cater to a sophisticated clientele. Work Ethic: Ability to work efficiently under pressure in a fast-paced environment while maintaining high standards.
